Banana Peanut Butter Oatmeal Bars Recipe

I made these Easy Banana Peanut Butter Oat Bars and they turned into chewy, peanut-packed bars that disappear faster than my willpower.

I’m obsessed with these Breakfast Banana Bars because they actually taste like breakfast and not cardboard. I love the slap of peanut butter against sweet, very ripe bananas, mashed until kind of lumpy.

They’re my go-to when I need something that travels, fuels, and doesn’t pretend to be fancy. But what gets me is the chewy oat texture that makes every bite stick to your teeth in the best way.

These Easy Banana Peanut Butter Oat Bars hit that spot between snack and real food. Grab one and watch it disappear.

Pure salty sweet messy joy. No guilt, just crumbs.

Ingredients

• Rolled oats: chewy base that soaks up flavors and keeps bars hearty.
• Ripe bananas: naturally sweet and moist, basically the glue and flavor boost.
• Creamy peanut butter: rich, nutty protein that makes bars indulgent and filling.
• Honey or maple: sticky sweetener that helps bind and adds warm sweetness.
• Egg (or flax): binder that holds everything together, makes bars sliceable.
• Vanilla extract: subtle sweet note, it just makes things taste homier.
• Cinnamon: warm spice, gives a cozy backbeat without being overpowering.
• Sea salt: tiny salt pop that cuts sweetness and highlights peanut notes.
• Baking powder: light lift so bars aren’t too dense or fudgy.
• Chocolate chips: melty pockets of indulgence, optional but wildly satisfying.
• Chopped peanuts: crunchy finish, adds texture and more nutty character.

Ingredient Quantities

• 2 cups old fashioned rolled oats
• 2 large very ripe bananas, mashed (about 1 to 1 1/4 cups)
• 1/2 cup creamy peanut butter, slightly softened
• 1/4 cup honey or maple syrup
• 1 large egg (or 2 tbsp flaxseed meal + 6 tbsp water for vegan)
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 tsp baking powder
• 1/2 cup chocolate chips or chopped dark chocolate, optional
• 1/4 cup chopped roasted peanuts, optional for crunch

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well so bars dont stick.

2. If using flax egg, whisk 2 tbsp flaxseed meal with 6 tbsp water and let sit 5 minutes to thicken. Otherwise crack 1 large egg into a small bowl and beat lightly.

3. In a medium bowl mash the ripe bananas until mostly smooth but a few small lumps are fine. Stir in the peanut butter, honey or maple syrup, vanilla extract and the egg or flax mixture until well combined.

4. In a separate bowl combine the oats, cinnamon, sea salt and baking powder. Give it a quick stir so the baking powder is evenly mixed.

5. Pour the wet mixture into the dry ingredients and stir with a spatula or spoon until everything is evenly moistened. Batter will be thick and slightly sticky.

6. Fold in chocolate chips and/or chopped roasted peanuts if using. Save a few on top for garnish if you like.

7. Transfer the batter to the prepared pan and press down firmly with the back of a spatula or your hands (dampen hands slightly so it doesnt stick) to make an even layer.

8. Bake for 18 to 22 minutes or until edges are golden and center is set but not rock hard. Ovens vary so check at 18 minutes. If you want chewier bars bake closer to 18 minutes.

9. Cool completely in the pan on a wire rack, at least 30 minutes, then lift out using the parchment and cut into bars. Store in an airtight container at room temp for up to 3 days or refrigerate for longer.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 8×8 inch baking pan (parchment paper or nonstick spray)
3. Medium mixing bowl and a small bowl
4. Measuring cups and spoons
5. Fork or whisk (for egg or flax “egg”)
6. Spatula or wooden spoon (for mixing and pressing into pan)
7. Cooling rack
8. Knife and cutting board (for chopping peanuts or chocolate)

FAQ

Banana Peanut Butter Oatmeal Bars Recipe Substitutions and Variations

• Old fashioned rolled oats: swap for quick oats if you want a softer bar, or use 1 3/4 cups oat flour for a denser, more cookie like texture (reduce liquid a touch if it seems too wet).
• Very ripe bananas: use 1 cup unsweetened applesauce or 1 cup pumpkin puree if you want less banana flavor; both keep bars moist but taste will change.
• Creamy peanut butter: sub equal parts almond butter or sunflower seed butter for a nut free option; crunchy peanut butter works too if you want more bite.
• Large egg: replace with a flax egg (2 tbsp flaxseed meal + 6 tbsp water) or a chia egg (1 tbsp chia seeds + 3 tbsp water) for a vegan swap, they bind slightly differently so press bars firmly before baking.

Pro Tips

1. Press the batter really firmly into the pan with damp hands or the back of a spatula so the bars hold together. If you dont press enough they crumble, if you press too hard they get dense, so find a happy medium.

2. Watch the bake time closely and start checking at 18 minutes. For chewier bars pull them out at the lower end, for more cake like texture let them go a few minutes longer. Oven temps lie so use the visual cues not just the timer.

3. Use very ripe bananas for sweetness and moisture, and measure after mashing if you can. If your bananas are small add a tablespoon of honey or a splash of milk, if they are huge reduce the sweetener a bit.

4. Let the pan cool completely before cutting, then chill 15 to 30 minutes if you want cleaner slices. Store room temp for a few days or refrigerate for longer; popping a slice in the microwave 8 to 10 seconds brings back that just-baked softness.